Instant Pot Skinny Fettuccine Alfredo
This Instant Pot Skinny Fettuccine Alfredo is creamy, light, and ready in minutes—perfect for quick, guilt-free comfort food!
Servings: 4 servings
Ingredients
- 8 ounces fettuccine noodles broken in half
- 1 teaspoon oil
- 3 cloves garlic minced
- salt to taste
- pepper to taste
- 2 ½ cups low-sodium chicken broth or vegetable broth
- 1 cup milk skim or 1%
- 3 teaspoons cornstarch
- ½ teaspoon onion powder
- ½ teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 1 cup freshly grated parmesan cheese
Instructions
- Turn the Instant Pot to the sauté setting. Add 1 teaspoon of oil and heat briefly.
- Add the minced garlic and sauté for about 30 seconds or until fragrant, careful not to burn.
- Add the broken fettuccine noodles directly into the pot.
- Pour in 2 ½ cups of low-sodium chicken or vegetable broth, ensuring noodles are submerged.
- Sprinkle in salt, pepper, onion powder, dried basil, and dried parsley flakes. Stir gently to combine.
- Secure the lid, set steam release valve to sealing, cook on high pressure for 5 minutes.
- Allow pressure to release naturally for 5 minutes, then quick release remaining pressure.
- Remove lid and stir cooked fettuccine.
- Whisk together milk and cornstarch in a small bowl until smooth. Pour into the pot and stir to thicken sauce.
- Stir in freshly grated parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper as needed.
- Spoon into bowls, garnish with extra parsley or cheese if desired, and serve hot.
Equipment
- Instant Pot
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Grater
Notes
- For a dairy-free version, substitute milk with almond or oat milk and use nutritional yeast instead of parmesan.
- You can swap fettuccine with whole wheat or gluten-free pasta, adjusting cooking times accordingly.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat with a splash of milk or broth to loosen sauce.